





F. D. COBURN 
A. J. LOVEJOY 
E. C. STONE 
ROBT. EVANS 

SPECIAL CONTRIBUTORS 



Published by 

THE S. R. FEIL CO., Mfg. Chemists 
CLEVELAND, OHIO 




Copyright^ . 



COPYRIGHT DEPOSIT. 




SPECIAL CONTRIBUTORS 



F. D. COBURN 
E. C. STONE 



A. J. LOVEJOY 
ROBT. EVANS 



Published by 

THE S. R. FEIL CO., Mfg. Chemists 
CLEVELAND, OHIQ 



NEW BOOKS 



The cg?><\ 



3 





Stockmen's Library. 



Swine Book, Illustrated Price 50 cts. 
Sheep Book, Illustrated Price 50 cts. 
Horse Book, Illustrated Price 50 cts. 
Cattle Book, Illustrated Price 50 cts. 

Each of these books has a valuable, colored ana- 
tomical chart, as a supplement. 



Copyright, 1912 

By THE S. R. FEIL CO. 

Cleveland, O. 

ECLA327247 



1M> < , 



PREFACE 



The most serious problem 
with which hog raisers have 
to contend today, is the health 
of their animals. Statistics 
compiled by the Department 
of Agriculture show that the 
loss from the diseases which 
attack swine amounts to 
many millions of dollars every 
year. Traced back to their 
beginning, it is found in al" 
most every instance that these 
destructive diseases are caused 
by stomach and intestinal 
worms — the internal parasites 
that sap the blood, strength 
and vitality of your farm ani- 
mals. Realizing this, I began 
several years ago to study this 
subject, and to conduct an exhaustive series of experi- 
ments in my chemical laboratory, seeking a safe, 
sure means of destroying these deadly pests. How well I 
have succeeded is best told by the letters reproduced in this 
book and by the almost universal demand for Sal-Vet" 
which now exists among prominent breeders and feeders. 
This book is compiled with the earnest desire that in 
it you will find much that is new and practical and if it 
shall add something to your knowledge of how best to 
breed, feed and care for your hogs I shall be amply re- 
paid for all the labor and expense involved. 

Very truly yours, 

Sidney R. Feil, Pres., 
The S. R. Feil Co., Cleveland, Ohio. 






Successful Hog Raising 

(Written for the "Sal- Vet" Swine Book) 

By Hon. F. D. COBURN, Topeka, Kan. 

HILE the words corn 

and hogs are not 

synonymous, they 

seem in actual prac- 
tice closely related. That is 
to say, the great corn states 
are the ones in which hogs 
and pork-making most 
abound, and vice versa. 
While from a scientific stand- Mr " F - D - COBURN 
point corn is by no means a perfect or prop- 
erly balanced ration, and hence alone is not 
so nearly sufficient as possibly some others, 
the great mass of those who raise hogs or 
who grow the pork and lard upon which 
nations, navies and armies depend for these 
commodities, use corn, too often unwisely, 
as their staple, basic feed for growth, main- 
tenance and fattening, and without it they 
would not, except in rare instances, be in the 
business on any considerable scale. Taking 
into account its proven food excellence, its 
comparatively low cost and its convenience, 
it has no close competitor, and the hog- 
raiser having access to abundant corn at a 
reasonable price is possessed of a great 



Page Five 



SAL-VET SWINE BOOK 



advantage; yet this, by no means, proves on 
the one hand that pork cannot be and is not 
profitably produced without corn, and on 
the other that too much corn can be used, 
as is unwittingly and expensively demon- 
strated every year in every state in the union. 
Whether he has corn, or has not, it may 
be truthfully said, and with emphasis, that 
no one is rightly equipped to raise hogs 
without having as a large part of their rations 
in spring, summer and fall, an ample supply 
of green and succulent forage, which, summed 
up in one word, means pasturage. Without 
this he is distressingly handicapped, while 
with corn or some like fatteninggrain, pastur- 
age, water and shelter, the man of hogs has 
the material for evolving commodities, hun- 
gered for and paid for at a generous profit 
by all the world. Other elements may be 
helpful and wholesome, but he already has 
the essentials. The best pasturage is alfalfa, 
red and white clover, peas, soy beans, brome 
grass, winter rye, and Dwarf Essex rape. 
Early in the season blue grass also serves 
well in lieu of the others, but is less highly 
esteemed, especially after mid-summer. If 
the pasture land is divided into two or more 
lots in which the hogs can range, say for two 

Page Six 



SUCCESSFUL HOG RAISING 



week periods alternately, it affords constantly 
a fresh, clean growth, much more relishable 
than that from land over which there is con- 
tinuous grazing and tramping. Despite his 
reputation to the contrary no animal is more 
responsive to wholesome, clean food than is 




"Give the Hogs Fresh Green Pasture" 

the hog. As to maintenance of the sow at 
the highest grade of efficiency at lowest cost 
during her idle season, there is no pasture 
feed yet discovered, that is so generally satis- 
factory, as alfalfa. Close, filthy pens and 
dry, barren lots, with insufficient shelter and 



Page Seven 



SAL-VET SWINE BOOK 



water, an exclusive corn diet and lack of 
exercise all work against wholesomeness, 
health and profit. They tend to constipation, 
worms and like evils, that mean feverish, 
and other conditions, which invite disease. 

There are numerous standard breeds of 
swine, divided into two types. One is known 
as the "lard hog" type, and includes such 
breeds as the black-and-white Poland China, 
Berkshire and Hampshire, the white Chester 
White, and the reddish Duroc Jersey, from 
which are obtained the heavy, thick side and 
other meats and lard of commerce. Of these 
"lard" hogs, there are probably raised in the 
United States, ten thousand head to one of 
any other. The variation from these is found 
in the gaunt, spare, long-legged, type desig- 
nated as u bacon hogs," and mainly repre- 
sented by the sandy Tamworth and the rather 
more attractive white Yorkshire, reared for 
their lesser proportion of fat to lean meat, 
by those who would be purveyors of luxuries 
rather than staples — streaky bacon for the 
few, rather than mess pork for the masses. 
The foregoing are all known as large breeds, 
the chubby, small breeds, such as the Suffolk 
and Essex, reared by many forty or fifty 
years ago, being now virtually obsolete. 



Page Eight 



SUCCESSFUL HOG RAISING 



There is not such a real difference in the 
breeds now most common, as to make the 
choice of a breed of major importance, after 
the breeder has once decided between the 
lean and the lard types. The champion of 
each will easily demonstrate, at least, to his 
own satisfaction, that the one he advocates is 
incomparably the best, and so far as his pur- 
poses are concerned he will doubtless be 
pretty nearly correct. The breed a man 
likes and believes in, is, as a rule, the one with 
which he will best succeed and is the 
one to which he should devote his energies. 

In these days of enlightenment, no one of 
standing in his business thinks of breeding 
from scrub or grade boars. The very least 
he can afford to do is to use well-formed, 
pure-bred sires, matured and tested if may 
be, chosen from families showing uniform 
high quality, upon the best, roomy sows 
obtainable, when not less than eight months 
old ; not necessarily pure breeds, but the 
more good blood and evident quality they 
possess, the more certainty there is of their 
producing pigs of the same sort. 

All experiments demonstrate that well- 
grown, matured sows that have had two or 
three litters, farrow more, much larger and 



Page Nine 



SAL-VET SWINE BOOK 



stronger pigs, and suckle and care for them 
better than do gilts with first litters. A brood 
sow of proven worth is good property up to 
five, six or seven years, and should be retained 
as one of the prized animals of the farm. In 
the southern half of the United States, where 
the weather is temperate and the seasons 
longer, two litters per year are entirely practi- 
cable, while in the north, with its protracted 
severer weather, one March or April-farrow- 
ed litter, pushed for early winter marketing, 
will probably give most satisfaction. 

There are strong arguments that can be 
presented in favor of obtaining a litter from 
a young sow, and then consigning her to the 
fattening lot instead of wintering her over, 
but the owner's situation and judgmentat the 
time, can best determine the proper course to 
pursue. When not in pig or suckling a litter, 
a sow will, as a rule, be in heat for a period 
of three days in each three weeks. One 
service by the boar is sufficient and the pigs 
will be due in about 112 days. A sow that 
does not give birth to and rear average litters 
of seven robust pigs, is below a profitable 
average and should be disposed of, unless 
there are some otherwise especially strong 
reasons for keeping her. If she gives abun- 

Page Ten 



SUCCESSFUL HOG RAISING 



dant milk and raises from seven to ten 
healthy pigs to the weaning age, which is 
from seven to ten weeks, she is good prop- 
erty. Some give birth to as many as seven- 
teen or even twenty pigs at one time, but no 
sow can yield nearly enough milk for more 
than ten, after they are two or three weeks 
old, and her farrowing a larger number, 
although overwhelming proof of prolificacy, 
is not often an advantage. 

A sow in pig should be treated with the 
utmost gentleness, be kept separated from 
horses, mules, cattle or other stock which 
might injure or worry her, and should have 
ample opportunity for exercise, such as 
pastures afford and encourage. For two or 
three weeks before her babies are due, she 
should be given very little corn, but plenty 
of nutritious slops and succulent food, pro- 
vided with sheltered, dry, quarters and straw, 
hay or leaves enough to make a shallow bed. 
With too much material, she will make a deep 
bed with walls, from which the pigs will roll 
downward into the bottom of the nest, be 
overlain and crushed or smothered. When 
farrowing, the sow will generally do best if 
left alone, but when a particularly valuable 
litter is expected, it may be well for some one 

Page Eleven 



SAL-VET SWINE BOOK 



not a stranger and not too officious, to be 
near in case of need. Sometimes, if the sow 
is gentle but restless and threshes about a 
good deal, it is well to take each pig, as it is 
born, away from the nest, until all have 




Growing Pigs Need Room to Exercise 

arrived, when they can be quietly returned, 
ready and eager for their first meal. 

Have some clean drinking water accessible 
to her, but there is no hurry about giving 
her anything to eat, for she will neither need 
nor want it. After thirty-six or forty-eight 



Page Twelve 



SUCCESSFUL HOG RAISING 



hours, some fresh, thin slop made of wheat 
bran and shorts (not corn meal) mixed with 
water or skimmed milk, not too sour, may 
properly be placed where she can reach it. 
Later the feed can be increased in quantity 
and quality, and in about three weeks a 
separate trough, where other animals can not 
disturb it, should be arranged for the pigs 
and be provided with fresh slop (not swill) 
and other feed that they will relish, and 
pasture for all, at will. These are not to take 
the place of the dam's milk, of which there 
is seldom enough, but merely to supplement 
it. The best sow ever born can not give 
milk unless supplied with suitable food for 
its making, and one of the least suitable for 
this, is Indian corn. To expect a sow, fed 
mainly on corn, to give any considerable 
quantity of wholesome milk, is to anticipate 
the impossible. 

Frequently sows wean their pigs of their 
own accord, without being separated from 
them. All the pigs suckling a sow giving a 
considerable flow of milk, should not be 
permanently taken from her at once. The 
preferred way is to leave about two of the 
smallest with her for several days, and then 
leave one for three or four days, when the 

Page Thirteen 



SAL-VET SWINE BOOK 



milk flowwill be so diminished asto cause the 
sow's udders no harm. The weaning period, 
and soon after, are critical times in the life 
of the pigs, and the change from the mother's 
milk to a diet having none of it, should be so 
gradual and comfortable, that there will be 
no check in growth. Neglect at this time is 
at heavy cost. 

The boars should be castrated when they 
are from two to eight weeks old. After the 
pigs are weaned, they should be in a pasture or 
where they can have green food and exercise, 
with such abundant grain and other feeds as 
will rapidly make bone, tissue and blood, 
rather than fat, as this is the season for build- 
ing as inexpensively as may be consistent 
with rapid and constant growth, the frame- 
work upon which to spread and hang the 
flesh and fat, when the period of maturity 
and finishing arrives, and when the more con- 
centrated and expensive feeds are required. 

There is no time in the year when alfalfa 
hay is not relished by swine, and brood sows 
that are largely wintered on it, give birth to 
vigorous litters, and supply them thereafter, 
with proper treatment and a generous abund- 
ance of wholesome milk. It is a general belief 
among those who should know best, that the 



Page Fourteen 



SUCCESSFUL HOG RAISING 



usual swine ailments are nowhere less preva- 
lent, than in regions where alfalfa is a goodly 
part of the rations for old and young, in both 
winter and summer. 

As stated already, corn is the great staple 
for the work of finishing for the butcher, 
and when used in the ordinary slipshod way, 
a bushel fed dry, to a two-hundred or two- 
hundred-and-fifty-pound hog, is expected to 
yield ten pounds of gain. Often, in unpro- 
pitious surroundings, much less is realized, 
and where conditions are right, twelve or 
even fifteen pounds, are not uncommon. 
The man, the surroundings, the breed, the 
conditions, the previous history and treat- 
ment of the animals, and the weather are 
all factors having to do with the results. In 
some situations, all these work in combina- 
tion for good ; in others, too often due to 
shiftlessness and ignorance, the opposite is 
true, and unsatisfactory growth, disease and 
disaster are the main rewards. The man 
who so manages his herd of hogs that with 
ordinary good care, they average at maturity, 
a pound in weight for each day of their age, 
is considered as having an adaptability for 
the business, and a breed or combination of 
breeds, suited to his situation. Thousands 

Page Fifteen 



SAL-VET SWINE BOOK 



surpass such weights, but millions of others 
never attain them. While growing their 
frames and muscles, swine should have room 
for abundant exercise, but for the three or 
four weeks ending their fattening period, 
closer confinement in comfortable quarters, 
is harmless and more economical. 

It is often the case that, through neglect, 
hogs are allowed to become infected with 
lice, to a degree greatly harmful. No hog 
that is lousy is in the best condition of thrift, 
because the lice are blood suckers, and every 
one of the thousands that may prey upon an 

animal, is at work depleting that animal's vitality. The 
favorite seat of these is back of the ears, along the neck, 
around and inside the upper part of the fore legs and un- 
der the breast. Various dips and sprays are on the mar- 
ket, that if liberally applied to the hogs, their pens and 
sleeping quarters as occasion suggests, will exterminate 
the lice, and at the same time have a cleansing and 
wholesome effect upon the skin. 

There should be no hour in a pig's life when it is not 
growing. If, from any cause its growth is checked, the 
pig is not only an expense for the time being, but has sus- 
tained a loss that is never overcome, except by additional 
time, risk and increased cost. The same is true of those 
that become sick. A sick hog, even though it may re- 
cover, is undesirable property, and success can only come 
to those who maintain their stock in robust health and 
uninterrupted growth. 

Page Sixteen 





Mr. A. J. LOVEJOY 



Berkshires 

(Written for the "Sal-Vet" Swine Book) 
By MR. A. J. LOVEJOY, Roscoe, 111. 

UOTING from the 
first prize essay, pub- 
lished in Vol. 1 of the 
American Berkshire 
record, published in 1875, 
we find, among the earliest 
published accounts of Berk- 
shire swine, that a publica- 
tion called the " Perfect 
Grazier" describes a Berk- 
shire boar in the year 1807, 
over one hundred years ago, that weighed, 
when exhibited by Sir William Curtis, 113 
stone (or 904 lbs) . Also, that the general 
weight of the various animals of the breed, 
weighed from four hundred pounds up to 
one thousand pounds. 

Originally the Berkshires were of a sandy 
color, occasionally having black spots. 
They were coarse in appearance, with very 
long bodies, deep sides and resembled the 
early specimens of the then called "Jersey 
Reds." Even in the early days, the meat of 
the Berkshire was said to be better marbled 
than that of any of the breeds then known, 
and from time immemorial, were preferred 



Page Seventeen 




A Typical Berkshire Boar 

to all other breeds for fine bacon and choice 
hams. It was thus we find the Berkshires of 
earliest English history. Tradition tells us 
that the formation of the improved Berkshire, 
was made by a cross of the Siamese boar (a 
deep plum colored breed) on the old unim- 
proved Berkshires of that day. It also tells 
us that the pure white Chinese boar was 
sparingly used to assist in the same effort. 
With Siamese boars as perfect as could be 
had, used on the original Berkshires, was 
doubtless one of the principal factors which 
contributed to the formation of the greatly 



Page Eighteen 



BREEDS 

improved breed, since held in such high 
esteem for a century and a half. 

The first improvement of the breed began 
in England in 1780, and their characteristics 
at that time, were quite similar to those of the 
present day, having snout rather fine and 
short, well dished in the female, though 
larger and somewhat coarser in the male, 
with a bolder expression, broad between the 
eyes, jowls well rilled, ears rather small and 
upright when young, but inclining forward 
with inclination to droop with age. Neck 
short and full, chest broad and deep, back 
broad and somewhat arched as now, rump as 
nearly level as possible, twist well let down, 
body long, deep and with ribs well sprung, 
sides even and straight. Bone very strong 
but not coarse, but of every like quality and 
hardiness. 

A boar called Windsor Castle shown in 
1841, measured, as he lay in his pen in a direct 
line along his side, six feet, three and one- 
half inches, and from tip of nose to root of 
tail when standing up, measured seven feet, 
with a heart girth of six feet, and a height 
from ground to top of shoulder of two feet 
eleven inches. 

The improved Berkshire was first imported 

Page Nineteen 



SAL-VET SWINE BOOK 



to the United States in 1823, by Mr. John 
Brentnell, an English farmer, who settled in 
New Jersey. The next importation was 
brought over by Mr. Sidney Hawes, also an 
English farmer, who settled near Albany, N.Y. 

By the year 1838 they were brought to 
Canada and some of the Western states. The 
improvement has been continued since their 
first introduction into this country, and at 
the present day, the Berkshire breed is the 
par-excellence of porcine beauty, showing a 
more blood-like appearance, than does any 
other breed of swine. Their long ancestry 
of pure breeding gives them the power to 
transmit their good quailities to every breed 
on which they have been crossed. 

It is generally conceded that all of the 
black breeds of swine are carrying more or 
less of the blood of the improved Berkshire. 
It is a matter of record even, in the make-up 
of the great Poland China, that the breed 
first got their present color of black with 
white points, from the Berkshire. In 1897 at 
the Iowa State Swine Breeders' meeting in 
June, the question was asked, by a breeder, 
" Where did the Poland China first get his 
present color?" the question was answered 
by a then prominent breeder, who said, 



Page Twenty 



BREEDS 




A Typical Berkshire Sow 

"From the Berkshire, through a popular 
boar known as Tom Corwin 2'nd., he being 
by a pure-bred Berkshire." 

The modern Berkshire of the twentieth 
century, like his ancestors, is noted for the 
excellence of his flesh; also for his grazing 
qualities and ability to make quick and large 
growth, always ready to top any market, at 
any time of the year. As mothers, the Berk- 
shire sow has no superior; as a milker she is 
the equal of the best dairy cows. They are 



Page Twenty-one 



SAL-VET SWINE BOOK 



very quiet at farrowing time. I have per- 
sonally covered with a blanket, a sow that 
farrowed at 9 P. M., and the next morning 
found her warm and still under the blanket 
with her litter all right. I am not saying a 
word against any breed of swine, for I know 
that there are several, and all good ones are 
money makers, but I started thirty-six years 
ago to breed Berkshires, and have never seen 
any reason to change breeds. New breeders 
by the thousand are taking up this breed, and 
each year we find our Record Association 
doing a greatly increased business. The 
demand is certainly beyond the ability to 
supply. There is no semblance of a boom, 
yet prices for best specimens are sometimes 
quite well up, especially if from noted strains 
of popular breeding. 

There is no doubt that the breeding of 
swine, by the general farmer, will show more 
real profit for a series of years, than will that 
of any other department of his farm; 
this is a matter of fact, and has been over 
the entire country. 

The products of the hog, feeds more peo- 
ple, than the products of any other meat pro- 
ducing animals. It is said that bacon "greased 
the course of empire westward." That its 

Page Twenty-two 



BREEDS 

"fame needs no recommendation, for it has 
sizzled over a million camp fires, on moun- 
tain, mesa and plain." So I say, look well 
after your swine department, and see that 
you get all out of it that is due you ; give 
it good care, good attention, and in the end 
you will be well repaid. 




Poland Chinas 

(Reprinted from Animal Husbandry, Chicago). 

HE Poland-China breed of swine was 
the direct result of necessity. It was 
in the broad rich valleys of the Great 
Miami and Little Miami rivers, of 
Butler and Warren counties, Ohio, where 
the soil, by nature, was adapted to the pro- 
duction of corn, wheat and clover, that the 
breed had its origin. These sturdy, bright- 
minded farmers of Butler and Warren coun- 
ties, feeling the need of a breed of swine 
that could convert their corn, wheat-millings 
and clover into a greater amount of pork at 
a less cost of production, than the other 
breeds then at hand, which were known as 
Warren County Pigs, Byfields, Irish Graziers 
and Berkshires, set about to evolve a breed 

Page Twenty-three 



BREEDS 

by crossing all these breeds (and perhaps 
others), the result of which was the Poland- 
China. Whether it was luck, genius or 
Providence which most attended them in 
this ever-uncertain work, the evidence of 
their success becomes more apparent, their 
achievement greater, their beneficiaries more 
numerous, with each succeeding day. It is 
significant to note that, upon the advent of 
the new breed, the swine industry of south- 
western Ohio had a great impetus, which has 




A Prize Winning Poland-China Boar 



Page Twenty-four 



SAL-VET SWINE BOOK 



followed the invasion of this wonderful 
"porker" into almost every nook and corner 
of our country. I believe it fair to say that 
chiefly through the merit of this breed, the 
swine industry was more quickly accepted 
and proved to be a decidedly profitable and 
indispensable adjunct of the farm, which 
naturally resulted in the extension of the 
industry, thus requiring a materially increased 
acreage of corn, wheat and clover, better 
methods of farming, more expedient farm- 
ing implements, factories, packingplants and 
railroads, thus insuring greater profit to labor, 
which induced immigration. All of this 
tended toward our present great business 
activity and prosperity. I am, therefore, in- 
clined to believe that the Poland-China hog 
has been a potent factor in our agricultural 
advancement, and likewise a liberal contrib- 
utor to every trade, business, profession and 
industry in our land, for all arts follow in the 
wake of tillage, and prosper only through 
and by reason of the prosperity of the farmer. 
This breed is especially plastic, and can 
therefore, by a systematic method of mating, 
be readily formed to correspond with the 
breeder's ideal. Any error which creeps in 
through the influence of fad, fashion and 

Page Twenty-five 



BREEDS 



disregard for utility, may quickly be cor- 
rected. This applies to the breed in general, 
and not to any particular branch of breeding 
or pedigree. The plastic quality of the breed 




A Typical Poland-China Sow 

is clearly evidenced by the ease with which 
the former lack of prolificacy and size, has 
been overcome. 

The writer has on hand, sale catalogues, 
issued during the past year by breeders resid- 
ing in the principal swine-producing states 
west of the Mississippi river, and by some 



Page Twenty-six 



SAL-VET SWINE BOOK 



residing east of it, and assuming these to be 
a fair criterion as to the fecundity of the breed, 
finds the average number of pigs farrowed 
per litter in 1000 litters, to be nine and one- 
tenth. 

The size deficiency has also been eradi- 
cated among western herds. It is not 
uncommon for pigs at twelve months of age, 
to weigh 400 pounds or more; matured sows 
700; matured boars 800, 900 and occasionally 
1000 pounds. This, too, has been accomp- 
lished without forfeiting the feeding qualities 
for which the breed has ever been famous. 

Take it all in all the Poland-China breed 
has been triumphant in its career; the status 
of the breed at this time is most encouraging. 

Of late there has been a great revival of in- 
terest in Poland-China breeding, the cause of which may 
be attributed to the reform in breeding which I have 
mentioned, and to a more general awakening upon the 
part of the American farmer as to the necessity of the 
corn, clover and pork combination for pleasure, profit and 
permanency. 

Hampshires 

The Hampshire hog was introduced to 
this country as early as 1835. This breed 
originated in Hampshire, England, and may 

Page Twenty-seven 




Hampshire Sow— A State Fair Winner 

readily be distinguished by its peculiar mark- 
ing. The body is black in color with the 
exception of a band of white, measuring 4 to 
12 inches in width, which encircles the 
body, including the front legs. This char- 
acteristic gives the Hampshire breed a very 
striking appearance. They mature rapidly, 
reaching a good weight at an early age, and 
are rapidly gaining in popular favor in this 
country. Mr. E. C. Stone, who has con- 
tributed an article on "Farrowing" for this 
book (see page 48) , is one of the leading 
exponents of the Hampshires in this coun- 
try, and is secretary of the American Hamp- 
shire Record Association. 



Page Twenty-eight 



Durocs 



(Written for the "Sal-Vet" Swine Book) 

By Mr. ROBERT EVANS, Editor"The Duroc Bulletin,"Peoria,lll. 

"Is there 




Mr. ROBERT EVANS 



HE question, 

money in hogs?'' has 
been answered so fre- 
quently and so plainly 
and so convincingly, that we 
hear it propounded less often 
every year, but the question 
as to which is the best kind 
for profit, is still troubling the 
new breeder and the man 
who is thinking of breeding 
swine. It is difficult to answer this query, 
and when made by the best authorities, 
often leads to confusion and bad results. 

Our work and our interests have been 
for years with the Durocs, yet many of 
the breeders of swine make unusual suc- 
cess with any and all of the other breeds. 
Our advice would be to take up the kind 
that you like, and stick to it through 
thick and thin. This is the secret of suc- 
cess in hog production — everlastingly stick- 
ing to it. No breed of swine has made 
the improvement or the progress in popu- 
larity and numbers, in the same length of 
time, as has the Duroc. This is due partly to 



Page Twenty-nine 




A Typical Duroc Boar 

breed; for the rapid advancement of the 
the enthusiastic men who have been behind 
the breed, who had the time, the intelligence 
and the push to improve and advance the 
breed interests, but much of it must be 
credited to the hog himself, for as a 
"Farmer's Favorite" or as a rustler, he has 
no equal. From the old, rough, slow matur- 
ing, uncouth animal of twenty years ago, to 
the symmetrical, smooth-coated, quick 
maturing Duroc of today, is a long and hard 
road, but the distance has been covered, and 
the new herds of Durocs being established 
every year, are surpassing all expectation of 
the most enthusiastic advocate of the breed. 
The two reasons given in the foregoing 



Page Thirty 



BREEDS 



paragraph, do not cover all the ground. The 
fact that the Duroc is a hardier hog than some 
of the older breeds, has had a great deal to do 
with it. The fact that they are hardier, or at 




Prize Winning Duroc Sow 

least seemingly so, can be explained to some 
degree, by the fact that most of the Duroc 
breeders had had experience with other 
breeds, and when they took to the newer, they 
were more careful of the health of the herd. 
We come now to the underlying principle, 
the foundation for success in the raising of 
any breed of swine. 

Page Thirty- one 



SAL-VET SWINE BOOK 



An unhealthy herd is nothing more than 
a hole in which to put money you have 
made some other way. Keep the hogs 
healthy, keep them free from the lice 
and mites, keep them clear of worms, 
and we predict that the call for cholera 
serum from the state laboratories will be 
decreased at least 90 per cent. Plenty 
of range, plenty of forage, good clean water 
and sweet slops, clean sleeping floors, as 
clear as possible of all dust and all manure, 
and your troubles are reduced to a minimum, 
and the danger of disease, except from a 
neighborhood contagion, is reduced to a 
speck. 

The disposition of surplus stock from the 
herd is a problem that needs the most care- 
ful attention. The price of pork on foot has 
been so remunerative for the past few years, 
that there has been plenty of money in sell- 
ing them over the scales, but a few can be 
disposed of at good prices to your neigh- 
bors, if you have demonstrated by your well 
kept herd, that there is more money in the 
pure-bred, than in the old scrub. You see 
your success depends again on the impres- 
sion you have made in the conduct of your 
business in your own locality. The public 

Page Thirty-two 



BREEDS 



sale method has been adopted by Duroc 
men more than by the advocates of any 
other breed, and this has assisted in the 
breed's popularity, too. Many prefer the 
mail order plan, but the sale system has 
come to stay, and is one of the greatest 
methods ever devised for marketing breed- 
ing stock all at one time, and securing the 
benefits of your labor all in one bunch of 
money. 

The popularity of the Duroc and the 
numbers of herds, as compared with other 
breeds, can be better understood if you visit 
any one of the great markets of today. It 
has been said, on good authority, that more 
than 75 per cent, of the hogs coming to the 
principal markets of the United States are 
pure-bred Durocs or have a preponderance 
of Duroc blood. This should mean a whole 
lot to the breeders of this breed, as well to 
the man who is casting about to find the 
breeds he wants to take up. The Duroc 
has gone through the "boom" period that 
every breed has to weather, and the sales, 
both private and public, have been put on a 
sound business basis, the terms being in 
nearly every case, cash or its equivalent. 
The breed is supporting two of the largest 

Page Thirty-three 



SAL-VET SWINE BOOK 



and best swine associations in the United 
States, and while we believe they should be 
merged into one, the large business that 
both are doing, is only another evidence of 
the growth of the Duroc business. 

To the new or the old swine man we have 
this closing advice: Look well to the health 
of your herd and Mr. Porker will look after 
the wealth of his grower. Select the breed 
you believe is the best, and stay with it year 
in and year out. Sell for cash or a note that 
is the same as cash, and make good every 
guarantee that you put on the animals sold 
for breeeders. 

If you are selling only on the market, keep 
the herd pure and get more for your feed 
than you can by keeping grades. 

If you are selling to breeders, cull closely, 
and never sell or breed for your own use, 
an unworthy representative of the breed. 

Have some grass or forage crop for your 
pigs as early in the spring as possible; 
give them all the range and water you can. 
Study their wants as you study the condition 
of your corn ground and you need not fear 
the results. 

Page Thirty-four 



Chester Whites 




A Typical Chester White Boar 




HE White hog of Chester County, Pa., 
is the foundation of all the families, 
strains and variations of White hogs 
known as Chester Whites, Improved 
Chester Whites. Ohio Improved Chester 
Whites (commonly known as O. I. C), 
Todd's Improved Chester Whites, etc. The 
chief characteristics of this breed, are a long 
deep body with broad back and deep full 
hams. The legs are short and the head 
short with broad space between the eyes. 
The face is but slightly dished. The ears 



Page Thirty-five 



SAL-VET SWINE BOOK 



project forward. The hair is plentiful, fine, 
white and may be wavy. Some of the 
heaviest porkers ever produced have been 
Chester Whites. This breed has many 
points in common with Yorkshires, owing 
to the fact that they were originated by 
crossing the big Chinas with white pigs 
from Bedfordshire, England, which are from 
Yorkshire descent. 



The Tamworth 




A Champion Tamworth Boar 



The Tamworth is supposed to be a pure 
descendant of the old Irish hog, which in 



Page Thirty- six 



BREEDS 



turn, was a pure offspring of the original 
Wild Hog of Europe — the species that still 
roams the royal forest reserves in Southern 
Germany and the timbered regions of 
Russia. The resemblance between the Tarn- 
worth and its ancestors is very striking. The 
peculiar long straight skull is not found in 
any other domesticated breed. The Tam- 
worth is a red hog of various shades, from 
pale yellow red, to nearly black, and in 
most litters there are a few pigs with small 
black spots on belly, neck and legs. 

The typical Tamworth has rather long 
nose, erect ears, turning slightly back at the 
tips, legs rather long and narrow, but 
shoulder and ham deep. The back is not 
wide on top, the belly being thick as the 
back and well inlaid with thin lean meat. 

The Tamworth Cross 

Tamworths have been very successfully 
crossed with Berkshires, Duroc Jerseys and 
Poland-Chinas. The Berkshire Tamworth 
Cross is perhaps most desirable. The off- 
spring are attractive appearing animals, un- 
usually robust, hearty feeders, quick growers 
and economical producers. They are good 
"shippers," as seldom are there any cripples 



Page Thirty- seven 



SAL-VET SWINE BOOK 



among them when unloaded at the stock 
yards. Where the cross is made by using 
Tamworth females, advantage is taken of 
the unusual prolificacy of this breed. 

Yorkshires 

The Yorkshire is more prolific than most 
other breeds, as it is a common occurrence 




Yorkshire Sow— A State Fair Winner 



for a gilt to farrow ten or twelve pigs and to 
raise them all. 

Yorkshires are divided into three classes. 
(1) Large White. (2) Middle White. (3) 
Small White. The last named is considered 
the smallest and finest of swine. 



Page Thirty-eight 



BREEDS 

The face is dished, snout short and turned 
up, body heavy and deep, legs short and set 
well outside the body, short, thin neck, full 
broad chest, broad level back. The ears 
should be small, short and erect. Color, 
pure white ; coat fine and silky. 

The Middle White Yorkshire has a 
moderately short head, dished face, broad 
turned-up snout, fairly large erect ears 
fringed with fine hair. The neck is of 
medium length, the back is long, level and 
wide. The color is white and the coat long, 
fine and silky. 

The Large Yorkshire has the general 
characteristics of the other Yorkshires, but 
is distinguished by its size and the following 
points: Face not as short, nor so much 
dished as in the smaller types, neck longer, 
ears longer, thin and slightly inclined 
forward. The coat is white, long and 
moderately fine. 

Cheshires 

This is an excellent white breed, originated 
in Jefferson County, New York, and should 
be distinguished from the old English 
Cheshire breed, which was large and coarse. 
The American Cheshire is a valuable breed, 

Page Thirty-nine 



SAL-VET SWINE BOOK 



white in color with a fine coat of hair of 
medium thickness and quality. The face 
is somewhat dished and wide between the 
eyes, ears are small, erect, and, in old 
animals, often point slightly forward. The 
neck is short, body long and deep, legs 
small and slim and set well apart. When 
grown and well fattened, Cheshires should 
dress from 400 to 600 pounds. 



Victorias 



This white breed was originated in Indiana, 
and within recent years, by Mr. Geo. F. 
Davis. Its chief characteristics are that it is 
a larger hog than the small Yorkshire, re- 
sembling the Berkshire in build, but white 
in color, instead of black, and of a quieter 
disposition. Other characteristics are small 
head, broad face, medium dished, ears fine 
and pointing upward, neck short, full and 
well arched, legs fine and straight, feet 
small, hair fine and silky — free from bristles. 
These several characteristics denote the an- 
cestry of the Victorias, which is said to be 
Poland-China, Chester White, Berkshire and 
Suffolk. 

Page .Forty 



BREEDS 



ssex 



This breed is of English origin, having' 
originated in Essexshire. In its native 
country it has practically passed out of 
existence as a result of continual crossing 
with the Suffolk and Berkshire. However, 
it is still recognized in the United States and 
has the following characteristics. It is a small, 
wholly black breed, with small, broad head, 
and dished face. The ears are fine, erect 
and slightly drooping in older animals. The 
neck is full, short and well arched. The 
hams and shoulders are broad, full and deep; 
legs are fine, straight and tapering, with 
small feet. The hair is fine and silky, free 
from bristles. In disposition the animal is 
quiet and gentle. This type is reputed 
to mature early and to fatten easily. 



Suffolk 

The American Suffolk breed is believed 
to be a variety of the English Yorkshire, as 
they have many characteristics in common. 
The Suffolk hog is white, with a small broad 
head and a dished face. Ears are fine, erect 
and droop slightly with age. The neck is 
short, full and slightly arched; the body is 

Page Forty-one 



SAL-VET SWINE BOOK 



of good length, fine bone, pinkish skin and 
soft fine hair, free from bristles. The Suf- 
folk breed matures early and produces meat 
of excellent quality, but is considered quite 
sensitive to sudden changes in temperature. 

Selecting the Boar 





"The Boar Is Half the Breed" 

00 much attention cannot be given 

to the selection of the boar if you 

expect to raise large litters of 

healthy pigs. 

The boar is "half the breed/' and it is 

imperative that you select an animal of 

Page Forty-two 



SELECTING THE BOAR 



thoroughbred blood. By all means do not 
use a boar that is related to the sows that 
are to be bred. Avoid the common mis- 
take of using a boar raised on your farm 
or in your neighborhood, to serve his own 
offspring. It will pay you well to travel 
miles to breed to a vigorous, well-formed 
boar of good blood, or even to purchase a 
young boar, say five or six months old. 

In selecting a boar look for these charac- 
teristics: A good bone, for it is the frame- 
work on which the animal is built. A short 
broad face, wide between the eyes. The 
face should be dished, concaved and slightly 
drooping forward, as these are signs that 
indicate a good feeder, an easy keeper and 
a good disposition. 

A good thick neck indicates strong vital 
organs and an indication to fatten read- 
ily. Plenty of width between the fore- 
legs, large girth just back of the forelegs 
and ample width on top of the shoulder 
indicate large heart and lungs and a founda- 
tion for a vigorous animal. A broad back 
produced by ribs that are elevated slightly 
as they spring out of the spine, and a broad 
loin, indicate a large stomach and the ability 
to assimilate food readily. A long well- 

Page Forty-three 



SAL-VET SWINE BOOK 



rounded hip, meated down at the hams, indi- 
cate a meaty temperament. The leg should 
be short and of medium girth. The animal 
should stand up on his legs well and have 
plenty of animation. Tn selecting the boar, 
it is advisable to note, not only his individual 
characteristics but his ancestry. If he 
comes of good pedigreed stock on both the 
male and female sides, and has the points 
mentioned, he can be depended upon to 
get well formed, vigorous offspring. 




Selecting the Brood Sow 

N SELECTING a brood sow, care 
should be used to choose an animal 
of quiet, contented disposition. She 
should be large and roomy, with 
great length and depth of side. She should, 
however, be trim and neatly formed with 
no signs of flabbiness. She should be ani- 
mated and not sluggish in her movements. 
The udder should be of good shape and 
have 12 to 14 teats, evenly placed and 
extremely well up to the forelegs. It has 
been noticed that a sow taken from a large 
litter, is more likely to produce large litters. 

Page Forty-four 




Large and Roomy With Length and Depth of Side 

Two common mistakes often made by hog 
owners, are the breeding of sows that are 
too young, and the disposing of good brood 
sows of proved prolificacy, at an early age. 

Young sows should not be bred until they 
are at least 10 to 12 months old. By this 
time the animal is sufficiently matured so that 
the raising of her litter does not drain her 
constitution. As a rule the litters of a very 
young sow are inferior in size and thrift. 

When a sow of good type has proved a 
prolific and a good mother, she should be 



Page Forty-five 



SAL-VET SWINE BOOK 



highly prized and kept for several years, say 
six or seven. Of course, when a brood sow 
becomes sluggish in her movements, due 
to her age, the danger of her killing her 
pigs is much greater than it is in younger 
sows. 





r arrowing 

HE best of care should be given the 
brood sow after breeding. While 
she may be left with the rest of the 
herd for the first two months, after 
that she should be kept by herself. About 
ten days before farrowing time she should 
be kept in smaller quarters where she will 
remain quiet, and get accustomed to her 
surroundings. Very little bedding should 



Page Forty-six 



FARROWING 



be furnished as the pigs are apt to be smoth- 
ered in it. If a properly medicated salt be 
kept near, the craving of the sow will be 
satisfied and she will not be inclined to eat 
her young. 

Throughout the gestation period her feed 
should consist of bone and muscle produc- 
ing feeds, such as bran shorts and mixed 
feeds. Very little corn should be fed. Pas- 
turing is especially good, but when this can- 
not be had, dampened clover hay or alfalfa 
will afford a satisfactory substitute. About 
farrowing time light feeds and all the pure 
water the sow will drink should be given. 
With this care and treatment she is apt to 
require very little attention at farrowing 
time, although a close watch should be kept 
and assistance given if necessary. 

For the first twenty-four hours after far- 
rowing, the mother should have nothing but 
pure water, and for several days following, 
her feed should consist of light, easily 
digested rations. Close attention should be 
given to the food supply for the first month 
after farrowing, as the right kind and proper 
amount, will largely determine the health 
and vigor of the litter. 

Page Forty-seven 



SAL-VET SWINE BOOK 



Mr. E. C. Stone, of Peoria, 111., Secre- 
tary Am. Hamps. Swine Breeders' Associa- 
tion, gives his experience as follows, for the 
benefit of our readers : 

"Farrowing time, where trouble is most 
liable to be, is in the spring of the year, 
when sows have been wintered principally 
on corn and water. This corn feed is so 
strong and hot, that it causes a tension on 
all the muscles of the sow's body, and they 
will not relax in order to allow free and easy 
delivery. Then it is the common thing to 
say that the pelvic bones were too close 
together, and such things, when the real 
fact is, the pig is not vigorous enough, and 
the tension of the muscles is too great. 

"One easy way to assist in this matter, if 
you are a very busy man, is to let the breed- 
ing sow have free access to a stack of clover 
hay. Hogs allowed to run in a shed, where 
one side is filled to the ground with clover 
hay or alfalfa hay, will eat very freely of this 
hay, and it takes the place of green grass, 
better than any feed that you can give them. 
Hogs will not waste hay at all. For several 
years I have used a large shed for sows that 
I was breeding, rilling one side with clover 



Page Forty-eight 



FARROWING 



hay, where they could run to it all the time 
during the winter; the ground, near the hay, 
was always as clean as if swept. Some old 
sow will sometimes carry a mouthful of this 
hay to her nest, but not a straw of it will be 
wasted, as some other sow is there to eat it, 
as soon as she can get at it. 

"If you have time, in addition to water, 
corn and clover hay feeding, it is a very ex- 
cellent plan to give your sows a slop at least 
once a day. My favorite mixture is about 
half and half wheat middlings and ground 
oats; to this add a handful of oil meal to each 
three head of sows being fed. If sows are 
fed in this manner and kept reasonably free 
from lice and worms, they will rarely, if ever, 
have any trouble at all farrowing. While I 
have been asked not to mention 'Sal-Vet' 
in this article, I must say that I like at all 
times, to season my hogs' feedwiththis med- 
icated salt. I season the feed to make it 
palatable, the same as my good wife does the 
food that I like. While you are making the 
hog's feed more palatable to him, you are at 
the same time feeding him somethingthat at 
once acts as a conditioner and a worm exterm- 
inator. I always feed 'Sal-Vet.' 

Page Forty-nine 



SAL-VET SWINE BOOK 



"My experience has shown me that the 
greatest trouble in farrowing, has come from 
improper feeding, prior to farrowing. 

A radical change of feed within 40 days 
of farrowing, will often produce a large 
number of dead pigs on farrowing day. 

If the feed above mentioned is given to 
breeding sows, they will mellow and the 
muscles will act free and easy, and farrowing 
will be a time of pleasure, rather than a 
time of worry. 

For years I have handled only Hampshires, 
and while I have bred many sows that far- 
rowed at the age of 8H to 9 months old, I 
have never lost a sow or gilt, and my 
customers have, in all my sales, reported to 
me but two Hampshires having died farrow- 
ing. I do not advise the breeding of sows 
so young, but I have a large mail trade which 
may call for a bred gilt where the express is 
$6.00 to $8.00 per hundred, and they want 
something light, to save express charges. 

" Should you ever have a sow that cannot 
farrow her litter within a reasonable length 
of time, say commence delivery within three 
hours from the time you first notice heavy 



Page Fifty 



FARROWING 



labors, then it is time to assist her. When 
you commence to assist a sow farrowing, do 
not be in a hurry. More sows are killed in a 
careless hurry-up way, than are lost by negli- 
gence, if they have been properly fed. Any 
good pig forceps may be used. I have never 
yet seen one on the market that would not 
serve my purpose (the only ones I ever own- 
ed, cost me fifty cents.) See that these forceps 
are clean; they should be scalded in boiling 
water. Grease them with vaseline to avoid 
irritation, then proceed very carefully, never 
in a hurry, and in no case be rough with 
the laboring sow. When she labors, work 
slowly and assist when you know you have a 
hold on the pig (which you can tell from 
feeling with the forceps); close them only 
tight enough to keep them from slipping, 
work as the sow labors, and you will save the 
pig alive, if he was alive when you commenc- 
ed with him. It is a good idea to let the 
sow rest a while now, and it may be that she 
will need no further assistance. 

"I have in many instances for neighbors, 
helped them to save a whole litter of good 
size, where they knew the sow was so wild, 
that you could not go near her. If a sow is 
wild, it is the caretaker's fault and not the 

Page Fifty-one 



SAL-VET SWINE BOOK 



sow's fault. Sows handled with good judg- 
ment during breeding and carrying season, 
will never be cross nor wild at farrowing 
time. I am at the service of any reader of 
this article, to freely answer questions any 
time any one cares to write me." 




A Prize Winning Chester Gilt 



Caring for the Little Pigs 

HE two most important things to con- 
sider in the raising of the little pigs, 
are, to keep them supplied with 
nourishment of the right sort and 
to prevent them from being crushed or 




Page Fifty-two 



FEEDING 



smothered by the mother hog. The last 
trouble may be prevented in the majority of 
cases by the following suggestions: The 





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Give the mother milk producing foods 



bedding should consist of a rather limited 
supply of wheat or oat straw, cut up into 
short lengths. It may also be of advantage 
to have the ground slope slightly from the 
door to the rear of the building, so that the 
sow will lie with her back to the door when 



Page Fifty-three 



SAL-VET SWINE BOOK 



the pigs are feeding. Then when she gets 
up hastily to leave the building, she will not 
walk over her little ones. An excellent 
device for protecting small pigs from being 
crushed against the wall, is to fasten wide 
planks about eight or ten inches from the 
ground and set them out from the walls by 
means of short pieces of scantling. This 
prevents the mother sow from getting close 
to the walls, and in lying down, the little 
pigs back of her are simply crowded under 
the plank and escape injury. 

The amoiint of nourishment the little pigs 
receive the first two weeks will, of course, 
depend on the condition of the mother's 
health and the feed she receives. For the 
first four days after farrowing, a sow should 
be fed lightly with bran and water, and her 
allowance should gradually increase until, at 
two weeks, she has access to all she will eat 
of bran shorts and milk. 

When the little pigs are two or three 
weeks old, they will begin to show a disposi- 
tion to eat out of a trough. About this time a 
separate trough should be provided behind a 
fence, high enough from the ground to allow 
them to creep under. Skim milk mixed with 

Page Fifty-four 



FEEDING 



wheat shorts to form a thin porridge, makes 
an excellent feed for the very young pigs. 
By the time they are a month old a slop of 
bran and shorts may be fed. 

At eight to twelve weeks, they should 
be weaned. Whole corn, fed in small 
quantities, is good for the young pigs, but 
it should be previously prepared by pouring 
warm water over it, and allowing it to soak 
twenty-four hours before feeding. Clabber 
milk is also fine for the little fellows. They 
should always have an abundance of fresh 
clean water. Castration should take place 
at the age of six weeks, while the pigs are 
still with the sow. 



Feeding the Brood Sow and Litter. 

The best ration for the sow is one that 
produces a good flow of milk. Bran, mid- 
dlings, ground oats and plenty of good 
clover hay seem to supply the elements 
required. In case the pigs become consti- 
pated, a little oil meal mixed in the slop will 
correct this trouble. As soon as the young 
pigs begin to crack corn, they should have 
access to a limited amount of it, and this, 

Page Fifty-five 



SAL-VET SWINE BOOK 



together with a slop made with skim milk 
and ground oats without the coarse hulks, 
makes a splendid "growing" diet. "Sal- 




Make the Brood Sows Exercise to Get Their Food 

Vet" and fresh clean water should be placed 
where they can be partaken of freely. 



Feeding the Pregnant Sow 

HE important thing is to bring the 
sow up to farrowing time, with her 
bowels in good condition. She can- 
not, of course, be heavily fed, yet 
the digestive tract must be kept well dis- 




Page Fifty-six 



FEEDING 



tended. This can be accomplished by 
feeding much water in sloppy foods, or by 
the use of such foods as possess considerable 




■ 



Hampshire Boar— International Winner 

bulk or volume. Whole shelled corn, mixed 
with some unground oats, and scattered 
thinly on a clean swept floor, gives excellent 
results. To get the food, the brood sow 
must then walk about and exercise consid- 
erably. This is necessary to make her and 
her offspring strong and healthy. 



Page Fifty-seven 



SAL-VET SWINE BOOK 



Another excellent ration for the brood 
sow consists of barley and peas mixed in the 
proportion of two parts of the former, to one 
of the latter and soaked in water. To this add 
one quart of ground corn, to twelve quarts 
of the barley and pea mixture. When 
mixed this makes about sixteen quarts of 
feed. Chop into short cuts, good, well cured 
clover hay, free from mold, and mix 
with the soaked feed described above, using 
equal parts of each. Thin with water to 
make a slop feed, and give three times a 
day. While this feed may seem to require 
quite a little time and trouble in its prepara- 
tion, we believe the results will amply repay 
you. 

Some breeders and feeders recommend 
the feeding of bran and corn mixed half 
and half. This affords a bulky ration that 
seems to keep the digestive organs in good 
condition. 

The main thing is to keep in mind the 
condition of the animal's bowels and any 

combination of grains that are bulky and 
not too productive of fat, will prove de- 
sirable. 

Page Fifty-eight 



Feeding the Boar 




HE BOAR should never be allowed to 
run with the sows, and it is advisable 
to keep him in a lot where he can 
neither see nor hear the other hogs. 
Inasmuch as he is to be separated from the 
other animals, a ration particularly suited to 
his needs, should be fed. Care should be 
taken to have the foods of a bulky nature and 
such as to relieve the bowels of any tendency 
to constipation. His food should not be 
productive of a great amount of fat. 

During the breeding season, this ration is 
recommended — two parts of oats, one part 
shorts and a little oil meal with a little tank- 
age added. This combination makes a strong, 
palatable feed. If milk can be had, there is 
no feed that will keep a young boar in as 
good condition. During the breeding sea- 
son, regularity in feeding is very important; 
in fact, fully as much so, as the kind of 
feed used. 



Feeding the Growing Pigs 

Good thrifty pigs, well fed, should make 
a gain of a pound a day from weaning till 
they reach seventy-five pounds. After that 



Page Fifty-nine 



SAL-VET SWINE BOOK 



they should gain from VA to VA pounds per 
day. The Department of Agriculture recom- 
mends the following rations for growing pigs, 
weighing from 20 pounds to 180 pounds. 
Where milk is to be had, feed as follows: 

"For pigs weighing20 to 80 pounds, three 
ounces of corn meal, to each quart of milk. 

u For pigs weighing 60 to 100 pounds, just 
twice as large a proportion of corn meal, 
and for pigs weighing from 100 pounds to 
180 pounds, give eight ounces of corn meal, 
to each quart of milk." 




"They Should Gain a Pound a Day' 



Page Sixty 



FEEDING 



We realize that on many farms, especially 
where calves are fed, there is a shortage of 
milk. In these cases we recommend the 
following ration: 

1. — For 20 to 60 pound pigs, give 
as much milk as can be allowed, 
plus a mixture of one-third corn 
meal, one-third wheat bran and 
one-third gluten meal. Feed in 
sufficient quantity to satisfy appe- 
tites. 

2. — For pigs weighing 60 to 100 
pounds, give whatever milk is at your 
disposal, plus a mixture of one-half 
corn meal, one-fourth wheat bran 
and one-fourth gluten meal. Feed 
in quantity to satisfy appetites. 

3. — For pigs weighing 100 pounds 
to 180 pounds give as much milk as 
is at your disposal, and a mixture of 
two thirds corn meal and one-third 
gluten. Feed to satisfy appetites. 

A very satisfactory growing ration for 
young pigs, and one that is usually available 

Page Sixty-one 



SAL-VET SWINE BOOK 



and easily prepared, is skim milk mixed with 
corn and shorts. The proportion for mixing 
should be about one pound of corn and 
shorts, to four of the skim milk. 




'Almost Ready for Market " 



Feeding for Market 

ORN alone is not a practical feed for 
fattening hogs, since better rations 
can be had on any farm. 
A series of experiments conducted 
by the Nebraska Experiment Station result- 
ed as follows: 




Page Sixty-two 



FEEDING 



"Pigs fed on alfalfa pasture and 
given about two pounds of corn per 
day per 100 pounds of live weight, 
made the most economical gain." 

"Pigs fed on alfalfa pasture alone 
gained slowly, showing the great 
advantage of combining alfalfa with 
a light grain ration." 

"Pigs fed on corn and alfalfa hay 
in racks, showed very satisfactory 
gains, but not as much as on green 
alfalfa pasture with corn." 

"Pigs fed on 95 per cent of corn 
and 5 per cent tankage, made much 
better gains than hogs fed on corn 
alone. In fact, the feeding of tank- 
age made each bushel of corn fed 
bring 14 cents more per bushel, 
than where corn alone was fed." 

All rations for preparing hogs for market 
should include either clover or alfalfa pas- 
ture in summer, or well cured clover hay or 
alfalfa, in winter. 

Experience has clearly demonstrated that 
the best time to market a hog is when it 
has attained a weight of 200 to 250 pounds. 
This is true for two reasons. 



Page Sixty-three 



SAL-VET SWINE BOOK 



First, hogs of this weight command the 
highest market price, and second, the cost 
of producing extra pounds of weight increas- 




An Even Lot at the Stock Yards 



es rapidly with the increase in the hog's age. 
It takes one-fourth more feed to put a pound 
of gain on a 350-pound hog, than it does on 
the 130-pound hog. 

Largest profits come from raising early 
maturing types, and turning them off as 
soon as they reach the weight mentioned 
above. 



Page Sixty-four 



WINTER FEEDING 



Winter Feeding 



Plenty of alfalfa or clover hay should 
constitute a liberal part of the winter ration 
for hogs. In fact where there is an abun- 
dance of good leafy alfalfa, this together with a 
pound of grain a day to each 100 pounds of 
live weight, will carry the hogs through the 
winter nicely. Where it is planned to 
market them early, the following ration is 
recommended: 

"Five parts of corn meal, three 
parts of shorts and one part of 

tankage." 

The brood sows will thrive best on a 
ration composed of eight parts corn meal, 
three parts shorts and one part tankage by 
weight, with alfalfa hay. The sows should 
have a little more than maintainance re- 
quirements. A 300-pound hog should have 
three to four pounds grain mixture with all 
the alfalfa hay she will eat. 

Page Sixty-five 



Pasture for Hogs 

ANY hog raisers overlook the fact 
that the hog is, by nature, a grazing 
animal, and that the most rapid and 
economical gains in flesh are made 
when he is required to exercise while feed- 





The Hog Is a Grazing Animal 



ing. Mr. F. D. Coburn in his splendid 
book, "Swine in America," states that it 
has been found that clover is worth around 



Page Sixty-Six 



PASTURE 



$32.00 per acre for pork, when the latter 
is worth four cents per pound, and that 
alfalfa has brought as much as $53.32 under 
similar conditions. The coarse feed stimu- 
lates the digestive organs to greater activity, 
so that the animal thrives more rapidly even 
on a much smaller grain ration. 

RAPE: There is perhaps nothing that 
can excel rape for early pasture, especially 
if the soil is very fertile. If the soil is not 
very fertile, manure well, plow and care- 
fully harrow. The seed should be sown 
broadcast at the rate of five or six pounds 
per acre. If a shower follows the seeding, 
rolling will not be necessary. When the 
rape is four or five inches high it is safe to 
turn the hogs in, for after that, in fertile soil 
and with other good conditions, it will make 
rapid growth. 

Rape is a very appetizing food; sows 
pastured on it will yield an abundance of 
milk without slop, if corn and water are 
given in addition to the pasture. 

ALFALFA: Makes a splendid pasture 
for hogs, but care must be taken not to pas- 
ture it too closely. The best way is to put 
on not more than fifteen hogs to the acre — 
just about enough to make paths through 

Page Sixty-seven 



SAL-VET SWINE BOOK 



it and eat some of the leaves. Then the al- 
falfa can be cut as if it had not been pastured. 
Close pasturing with hogs will kill alfalfa. 
This is especially true in the territory east of 
the Missouri River, where other grasses and 
weeds are apt to get a start. 

SUCCOTASH MIXTURE: Where good 
pasture is wanted for hogs from early spring 
until corn ripens, a succotash mixture of 
wheat, oats, rye, peas, dwarf Essex rape, 
etc., is recommended. This will give a 
large amount of pasture during the entire 
summer. 




The Pen and Yards 

HE old erroneous idea that anything 
is good enough for the hog, is fast 
disappearing among intelligent farm- 
ers. Formerly the pig was looked 
upon as a sort of a scavenger which relished 
the filthiest food, the sourest slops, and the 
deepest mud. There has been a wonderful 
change in this respect in the last few years 
and now the pig on most farms has clean, 
dry quarters, plenty of fresh, clean water, 

Page Sixty-eight 



THE PEN AND YARDS 



carefully prepared rations, and the old-time 
"swill barrel'' is a rare curiosity. 

Particular attention is being paid to the 
pig pens and yards. While every owner 
will have to adapt conditions as he finds 
them, minor changes can be made on most 
farms at slight expense, and they will prove 
very profitable. The pig pen and yard 
should be located on dry ground with nat- 
ural slope and drainage away from the house 
and other farm buildings. By facing the 
pen to the south, and building tight, it will 
be kept warm and dry. Good ventilation 
should be provided; have large windows 
built on the south side. 

Many hog houses are being constructed 
with a portion of the roof hinged. This 
affords excellent ventilation, and in warm, 
sunny weather, gives the hogs plenty of sun- 
light, which is so essential, especially to the 
young ones. The floor should be of a firm 
material and never cold nor damp. Con- 
crete floors are sanitary and easily cleaned, 
but are too damp and cold for the good of 
the animal. An ideal floor is made by con- 
structing a cement foundation; over this 
spread a layer of four to eight inches of sand 

Page Sixty-nine 



SAL-VET SWINE BOOK 



and cover with a layer of boards. This floor 
is easily kept clean and sanitary, and is always 
warm and rat proof. 

The floor of the feeding and sleeping pens 
should not be much above the level of the 
yard — but elevated just enough to prevent 
water from the yard running into the pen. 
No pen should be overcrowded. It is better 
to have fewer hogs together and allow them 
a large, dry, warm bed. 

A good plan is to have the pen floors slope 
out toward the yard. 




Long Troughs Prevent Crowding Out the Weaker Pigs 

The feed trough should be of sufficient 
length to allow all pigs to eat from it without 



Page Seventy 



THE PEN AND YARDS 



having the smaller ones crowded out. 

An excellent plan is to have the trough 
so constructed, that none of the pigs can get 
to the food, until it has been properly dis- 
tributed in the trough. The way to best ac- 
complish this, is to have a swinging partition 
above the trough. Have it extend the 
whole length of the trough and hinged at its 
upper side, allowing it to swing backward or 
forward, over the trough; arrange a heavy bolt 
about three feet long with a handle on the 
upper end, todrop down against the inner side 
of the trough, when the door is pushed in. 
This holds the door open, and keeps the pigs 
away from the trough while the feed is 
poured. 



The Artificial Hog Wallow 

(Courtesy of The Farmers Guide, 
Huntington, Indiana.) 

Everybody knows that in hot weather, if 
given the opportunity, a hog will hunt out 
a mud-hole in which to wallow. This is not 
because of his natural love of filth, but be- 
cause it serves to cool his body and to free 

Page Seventy-one 




Enjoying Their Bath 

him from the torments of lice and other in- 
sects. The hog is poorly equipped to with- 
stand the heat of the sun. Shade is neces- 
sary, and a frequent wallow in water will aid 
materially in keeping his temperature nor- 
mal. 

Unless his surroundings be kept clean 
and he be dipped frequently, he will be lousy. 



Page Seventy-two 



THE HOG WALLOW 



The wallow by disposing of lice and by 
bringing about a cooling effect, increases 
the comfort of the hog, and as a conse- 
quence, increases the growth and thriftiness. 
But the mud-hole is unsightly and very un- 
sanitary. All surface filth will drain into it 
and there is no easy method to clean it. 

Many hog raisers are now using artificial 
wallows, built of either cement or lumber. 
These may be frequently cleaned out and 
filled with fresh water. Then, by the addi- 
tion of some of the coal tar preparations, 
lice and other insects may be killed, the 
skin kept clean, and the need of dipping 
obviated. 

These vats or wallows are easily and 
inexpensively constructed. Those of 
cement are more permanent and do not re- 
quire to be filled with water when not in 
use, but satisfactory ones may be made from 
ordinary two-inch plank. Being placed 
on the ground, little trouble should 
be had in soaking them up to hold water. 
They should be ten or twelve inches deep, 
with a rim around the edge to prevent slop- 
ping over, and a slope on one side for the 
pigs to run on. A one per cent solution of 

Page Seventy-three 



SAL-VET SWINE BOOK 



coal tar preparation will generally be suf- 
ficient to kill all lice, and to keep the skin 
free from scurfiness. 

When the vat is placed in the sunlight, 
the pigs will not lie in it very long, but will 
run in and out, thus allowing it to be used 
for a greater number. One eight feet 
square in size, will do very nicely for five 
sows and their litters. 




Page Seventy-four 



The Diseases of the Hog 




|T IS impossible, of course, in a book of this 
size to treat fully and comprehensively all of the 
many diseases to which the hog is subject. We 
have selected only the more common ailments 
and offer for their treatment such suggestions as are rec- 
ommended at the present time, by the best authorities. 

In a recent bulletin the University of Nebraska Ex- 
periment Station says: "The old adage that an ounce 
of prevention is worth a pound of cure' is especially true 
when applied to hogs. They are the most difficult of all 
our animals to doctor after they once become sick. For 
this reason, and the additional reason that they are the 
most profitable when in perfect health, special care should 
be used in keeping their quarters in a clean, sanitary 
condition. Owing to the fact that the most dangerous 
disease of the hog are germ diseases, the houses and pens 
should be carefully disinfected several times each season. 
Sunlight is the best and cheapest germ destroyer, but as 
we cannot get it to all parts of the pens, they should be 
well disinfected several times a year with one of the coal 
tar dips, used in about twice the strength given on the 
can. Chloride of lime used in strength of six ounces to 
a gallon of water is also effective. The hog lot should 
be plowed yearly if possible, in order to turn up the soil 
to the sun. 

Page Seventy-flve 



SAL-VET SWINE BOOK 



Anthrax 

There are a number of forms of this disease which 
are very closely allied to hog cholera. The attending 
symptoms are fever, swelling of pustules, loss of appetite, 
trembling, increased flow of saliva and a bloody 
diarrhoea. At the first sign of this disease the 
animals affected should be removed entirely from all 
other hogs and a competent veterinary surgeon called at 
once. The disease progresses very rapidly and delaying a 
single day, may result in heavy losses. 

"Sal-Vet" is recommended as a preventive of An- 
thrax, but not a cure. It keeps the animal in a vigorous, 
thrifty condition, better enabling it to resist the germs of 
the disease. It has been noted that where hogs have 
free access to "Sal-Vet" Anthrax is practically almost 
unknown. We have many instances on record where 
"Sal-Vet" users have suffered no losses, while neighbors 
on both sides of them, lost heavily. 



"I wish to say that I find 'Sal-Vet' more than you claim for 
it. It is a reliable worm destroyer and an excellent tonic and 
conditioner. I believe if it had not been for feeding 'Sal-Vet' 
that I would have lost some of my best pigs, as they had some 
ailment with which I was not familiar, but the remedy soon had 
them O. K. and in good growing condition." 

M. A. Gillespie, 

Ripley, Tenn. 



"A lot of hogs have died in this county with the plague or 
cholera. Some of them were within three miles of me, but I 
have been feeding 'Sal-Vet' and have not lost a single hog. They 
are all doing well, eat all I give them and have good appetites 
for more." D. A. Ross, Kingman, Kans., 

Breeder of Pure Bred Poland Chinas. 

Page Seventy-six 



DISEASES 



Apoplexy 



Apoplexy is usually confined to pigs that are too 
fat or are over-fed. The disease is indicated when the ani- 
mal suddenly stops eating, appears stupid, foams at the 
mouth and the eyes become prominent and bloodshot. 
It then falls over and may die, or, after being apparently 
dead, may revive in a few minutes and recover entirely. 

Some authorities advise bleeding from the veins of 
the legs. The quantity of blood thus removed should 
vary from one-half pint to one and one-half pints, ac- 
cording to the size of the animal. 

This treatment should be followed with an effective 
cathartic, like Epsom Salts. This may be administered 
as a drench, giving two or three ounces dissolved in 
water, at a dose. 

For a few days after this treatment, feed sparingly. 

The animal should then be given access to "Sal- 
Vet" in order that the digestion may be improved, and 
the bowels kept in best possible condition. 



"Have been feeding 'Sal-Vet' for the past sixty days and 
am much pleased to say that my pigs did better this winter than 
ever before. My neighbors have been feeding their hogs other 
remedies and their hogs have been dying right along. I 
have not lost a single one of my 'Sal-Vet' fed pigs." 

D. S. Jones, Venedocia, Ohio. 



"I cannot find words to express how much I think of 'Sal- 
Vet. ' Hogs all around my place had cholera, but I did not lose 
a single one of mine and all winter they continued to look just 
fine. They had been on 'Sal -Vet,' of course." 

Wm. Campbell, Rt. No. 10, Decatur, Ind. 



Page Seventy-seven 



SAL-VET SWINE BOOK 



Hog Cholera 



This is the most dreaded of all diseases that afflict 
farm animals, both by reason of its destructive nature, 
and on account of the seeming inability of man to 
check its ravages. Scientists in the employ of the United 
States Government have for years been tireless in their 
efforts to discover a cure, and only recently have they 
succeeded in developing a serum, that as a preventive, 
is very satisfactory in its action. A positive cure for this 
terrible disease is, we may safely say, unknown at pres- 
ent. Nowhere does the old saying, "A stitch in time 
saves nine/' apply with greater force. The real cure 
lies in prevention. 

If your herd be kept in good healthy condition, free 
from stomach and intestinal worms, and if the yard and 
pens are kept in sanitary condition and the food you fur- 
nish your hogs equal in cleanliness to that supplied your 
other farm animals, you need have little fear of an out- 
break of cholera among them. Of course equal care 
must be taken by other owners in your vicinity, and 
new hogs brought into the neighborhood must be en- 
tirely free from cholera infection, as the germ is most 
virulent and persistent and can easily be carried from 
one place to another. 

The cause of the disease is an organism in the 
blood so extremely small, that it cannot be seen even 
with a microscope. The virus is spread about in the 
manure and the danger of its being carried about, is very 
great. After being exposed to the disease, an animal 
may develop symptoms of cholera within two days or it 
may be two weeks. If the disease appears in an acute 
form, there will be a rise in temperature, loss of appe- 

Page Seventy- eight 



DISEASES 



tite and vomiting may occur. The animals hunt a 
cool place, lie quietly huddled together, usually hiding 
their heads in the litter. The hair becomes harsh and 
dry, the eyes become watery, the animals lose partial con- 
trol of the hind quarters and paralysis may result. The 
skin around the flanks and forelegs may become purple, 
the skin of the ears and nose frequently becomes in- 
flamed. Shivering may be noticed. At first the animal 
may be constipated, but in the later stages this condition 
changes to diarrhoea. The cough is usually short and 
hacking. The victims are generally found dead under 
the straw. An unfortunate feature of hog cholera is the 
wide variation in its symptoms and the similarity of many 
of these, to symptoms observed in other diseases. Th^ 
safe method of procedure in any case where cholera is 
suspected is to call a reputable veterinary immediate- 
ly. In most states the Agricultural Experiment stations 
are able to supply cholera serum promptly, and steps 
should be taken to have the entire herd inoculated. The 
sick animals should be separated at once from the well 
ones, and the latter should be dipped in one of the re- 
liable coal tar dips. After this move them to clean, new 
quarters, and have them attended by a person other 
than the one who looks after the sick ones. 

If you have ever experienced the ravages of cholera 
on your farm or in your neighborhood, you will not de- 
pend on home cures but will immediately seek the ad- 
vice of the best veterinary you can obtain as soon as the 
first signs of the dreadful scourge appear. After an out- 
break of cholera, all dead animals should be burned, all 
yards should be plowed up, and all litter burned. It is 
usually the best policy not to attempt to stock up again 
for several months, nor to depend upon the survivors for 
getting a fresh start. 

Page Seventy-nine 



SAL- VET SWINE BOOK 



There is little doubt that, with the prompt use 
of the government serum in neighborhoods where the 
disease appears, together with the precaution of keeping 
all animals in a vigorous condition and free from worms, 
this disease which annually robs farmers of millions of 
dollars will almost, if not entirely, disappear. We have 
never recommended "Sal-Vet" as a cure for cholera, 
but there can be no doubt as to its wonderful help as 
a preventive. Letters have come to us by the hun- 
dreds containing statements like these: 

"Neighbors on both sides of me lost nearly all their 
hogs from cholera. Mine are in a perfectly healthy con- 
dition." 

"There is no cholera among the herds that have 
had access to 'Sal-Vet' in this neighborhood." 

Others write us that their hogs were sick and dying 
almost daily and that "Sal- Vet" stopped their losses. 
"Sal- Vet" assists nature in fighting disease. It puts 
every animal in that healthy, vigorous condition neces- 
sary to its power of resistance. It rids the animal com- 
pletely of the life-sapping stomach and intestinal worms. 
As a tonic, it invigorates the animal and makes for im- 
munity from many other diseases common to farm 
animals. 

"Have fed 'Sal-Vet' to hogs and lost none. Neighbors both 
sides of me — east and west— have had cholera bad. One west 
of me on adjoining farm lost about 40 hogs and pigs with chol- 
era. The one east on adjoining farm lost all he had, excepting 
four/' A. J. Hoffman, Leipsic, Ohio. 



"After feeding your 'Sal-Vet' for sixty days, I can truthfully 
say that it is all you claim. As a worm exterminator, I do not 
think it has an equal. It has certainly put my hogs in the pink 
of condition." P. F. Dougherty, North Bend, Neb. 

Page Eighty 



DISEASES 



"My little pigs were not doing well, and did not make 
proper gains from their food. After feeding them 'Sal-Vet' for a 
couple of weeks they picked up and are now looking fine. Had 
cholera all around me, and neighbors were losing five or six 
head a day, while I never had a single loss. I think that 'Sal- 
Vet' is more than you claim for it." 

Mrs. B. McConnel, 

Carlisle, Ind. 

"A disease had broken out among my hogs; they would 
choke when starting to eat, then would run backwards, then fall 
over and lie perfectly still for a few minutes. They swelled at 
the chops and their coats showed a poor condition. They would 
breathe with great difficulty, and their legs became useless. I 
had lost six or seven before your 'Sal-Vet' arrived. Since feed- 
ing 'Sal-Vet' they are doing fine, have ravenous appetites and 
are as lively as though they had never been sick." 

J. W. Cowperwaithe, 

Rt. No. 1, Waymart, Pa. 



"Some time ago I ordered a shipment of 'Sal-Vet' to try as 
an experiment ; my hogs were dying with what they call 
cholera around here. I had previously tried other so-called 
remedies, without result. I had no faith in your preparation 
when I commenced to feed it. However, a week after, they 
commenced to improve, and the sick ones to look much better. 
Most of the latter had entirely recovered within three weeks. I 
was still skeptical and was not willing to give 'Sal-Vet' the en- 
tire credit, but thought it might be due to a better ration of feed. 
I then stopped using it, but continued to feed the same rations, 
when again they commenced to die, and those I thought had 
entirely recovered, became as bad as they were at first. This 
convinced me that 'Sal-Vet' is all and more than is claimed for 
it, so am enclosing check in payment of the trial and for an ad-, 
ditional barrel of your preparation." R. J. Correll, 

Piano, 111. 

"My hogs were in bad shape when I received your 'Sal -Vet.' 
Since feeding it they look fine and are fine. I have not lost a 
hog, but those belonging to my neighbors on all sides have 
died." D. H. Manshop, 

Colo, Iowa. 

Page Eighty-one 



SAL-VET SWINE BOOK 



Chorea 



This disease is seldom found except in hogs from 
six months to one year old. It affects the muscles, 
causing involuntary contractions. While lying down the 
animal will appear to be normal in every way, but will 
shake while feeding, and in walking, will have an un- 
steady gait. Where the muscles of the trunk are af- 
fected, the animal is frequently pulled to one side or an- 
other. In this disease there is no fever, nor spasms, 
nor is the meat of the animal affected. In most cases 
however, its growth and gain will be retarded, making the 
animal an unprofitable investment. 

No treatment can be recommended except such as 
will improve the general health of the animal. "Sal-Vet" 
is particularly effective, inasmuch as it provides, in a con- 
venient form, the elements that the animal's condition 
requires. When the digestion is improved, and the bow- 
els in a healthy normal state, you may be sure that the 
animals have been given every opportunity for recovery. 



"My hogs have been doing fine since feeding 'Sal-Vet.' 
Hogs are dying all around us here, but thus far I have not had 
a loss." C. W. Buck, Savannah, Mo. 



"I found 'Sal-Vet' to do just what you said it would; it is 
sure death to worms. Moreover, although the cholera has 
spread throughout this neighborhood, I have not had a single 
loss since feeding 'Sal-Vet' " Joe Gahimer, 

Alexandria, Ind. 



"I think 'Sal-Vet' will do all you claim for it, and I consider 
that it has saved a bunch of fine hogs for me, while the hogs be- 
longing to several neighbors, died." R. E. Munn, 

Box 211, McAlester, Okla. 

Page Eighty-two 



DISEASES 



Diarrhoea 



Diarrhoea or "scours" is rather a consequence of 
physical derangement, than a disease of itself. The con- 
ditions which cause it are varied. The most frequent 
cause is found in the nature of the animal's food. A 
sudden increase in the amount of food or the introduc- 
tion of food that undergoes fermentation rapidly, 
are the most common causes. Another cause is de- 
bilitated condition of the mucous membranes of the di- 
gestive tract. In very young pigs irregular feeding, 
poverty of the mother's milk, cold, damp quarters and 
sudden changes of temperature or sudden change of the 
mother from dry feeds to green pasture, are usual causes. 
The disease unless checked, will frequently prove fatal; 
in any event the animal becomes exhausted, thin and 
helpless. 

The first things to do are to make a complete 
change in food ration, keep on dry foods as much as pos- 
sible, except giving a gruel of flour and warm water 
cooked enough to make a thin paste. They should also 
have access to "Sal-Vet" as it contains the elements 
needed to aid the restoration of the digestive organs. 

In the early stages of the trouble, it is always a good 
practice to give a small dose of castor oil to clean out the 
stomach and bowels, and thus remove any fermented ma- 
terials that are so frequently the cause of the trouble. 



"Since giving our hogs 'Sal -Vet' all of them are well and do- 
ing finely, although the hog cholera is all around us." 

Ed. Collins, Delphos, Ohio. 

"'Sal -Vet' freed my hogs from worms by the wholesale. 
I'll not be without it" Henry Iverson, 

Wagner, S. D. 

Page Eighty-three 



SAL-VET SWINE BOOK 



Indigestion 



This is one of the most common ailments among 
hogs and is usually caused by want of exercise, too much 
food, lack of variety or food of a poor quality. The 
symptoms of indigestion are very much the same as in 
man and all other animals. The appetite is usually 
poor, altho' at times the opposite is observed and there 
may be a morbid craving for things they would not 
touch in good health. In some cases the pig will press 
his nose against the ground or against fence boards and 
frequently there is vomiting of liquid matter mixed with 
partially masticated food. The bowels may be consti- 
pated or there may be diarrhoea. A cough is frequently 
noticed and in young pigs they may fall over as if in a fit. 
The urine is usually scant and highly colored. 

As long as the animal is in this condition, it will 
not thrive and a neglect of the trouble may lead to more 
serious diseases. The animal should be given a full dose 
of castor oil or Epsom salts, and following this a tea- 
spoonful each of aromatic spirits of ammonia and fluid ex- 
tract of gentian root, twice daily in a little water will 
stimulate the appetite. "Sal-Vet" should be placed 
where the animals can have access to it readily. If this 
is done they will not only soon regain their normal con- 
dition and weight, but practically all danger of further at- 
tacks will be eliminated. "Sal-Vet" acts gently and di- 
rectly as a corrective on the entire digestive tract, so 
that all you feed aids the animal to make corresponding 
gains. In this way it keeps hogs and all other farm 
animals in good condition. 

Page Eighty-four 



DISEASES 



Measles 



This trouble is very common among small pigs and 
since it is contagious, the disease spreads rapidly when 
once there is an outbreak in the herd. The more com- 
mon symptoms are coughing and sneezing; the eyes are 
red and watery, and there is a discharge from the nose. 
The appetite is impaired; the animal is inclined to re- 
main in the nest or bed most of the time. About the 
fourth or fifth day a rash appears on the skin — first in 
small pimples and then in larger spots, which become ele- 
vated. 

The pig should be given a warm, dry bed; the 
simplest remedy is a half pint of boiled flaxseed with 
some soft feed once a day. Ten grains of nitrate of pot- 
ash in the drinking water, or a teaspoonful of sulphur to 
each pig, given in milk and slop twice a day, will be help- 
ful. Care must be taken to keep the animal warm and 
dry, especially if sulphur be given. 

When the animal recovers, it should have access to 
"Sal-Vet" to put it in condition to make quicker gains. 



Report of the University of Idaho 

"We have used your 'Sal-Vet' and are wonderfully well 
pleased with the results we have obtained. We have fed your 
preparation to horses, cattle, pigs and sheep, and have never 
seen our entire herd in such fine condition as it is today. This 
is particularly true of the pigs and horses, in which cases the use 
of 'Sal-Vet' was directly responsible for ridding the animals of 
intestinal worms. And since using 'Sal-Vet' we have no further 
trouble from worms. ' ' Prof. E. J. Iddings, 

Animal Husbandman, University of Idaho, 

Agricultural Experiment Station, Moscow, Idaho. 

Page Eighty-five 



SAL-VET SWINE BOOK 



Partial Paralysis 



Like almost all other diseases which attack the hog, 
the above condition is usually a result of over-feeding, or 
improper feeding, without sufficient exercise, which 
causes indigestion, followed by a stiffening or weakening 
of the back and hind legs of the animal. 

The trouble is frequently traced to the feeding of 
an improperly balanced ration. Feeding too much corn, 
without sufficient other grain and pasture, is not conduc- 
ive to the proper growth of bone structure, and this is 
why the animals "break down." 

Every successful hog raiser fully realizes the value 
of preventing disease, and if this trouble is due to the 
above causes, add tankage, shorts and oil meal to the 
ration. 

In the early stages, you may notice a stiffness in 
rising and moving about; also that the back is some- 
what arched. As the disease progresses, the animal will 
find it more difficult to rise; it will drag the hind parts; 
sometimes the hind legs will double up under it, making 
it impossible for it to stand. 

In partial paralysis, the animal does not show as 
much evidence of pain as when the stiffness is caused by 
rheumatism. If neglected, the disease is often fatal in 
the course of a week or two. To overcome the trouble, 
correct the rations as indicated above, and give the ani- 
mals constant access to "Sal-Vet." 



"I fed a carload of hogs on which I made a thorough test of 
'Sal-Vet' for seventy days. Cholera, or some disease like it was 
killing off hogs all around me, but I never had a single one sick; 
they remained in fine condition during the entire time." 

W. C. Grove, Box 235, Hominy, Okla. 

Page Eighty-six 



DISEASES 



Rheumatism 



This disease is quite common among swine and as 
difficult to explain and treat as when in the human body. 
Authorities differ widely as to the cause, since it is found 
under so many varying conditions. Cold and moisture 
undoubtedly increase the tendency toward the disease 
and greatly aggravate the trouble. The symptoms are 
practically identical with those found in rheumatism of 
the human body. There is a lameness usually of one or 
more legs and the joints often swell. The animal 
moves about with difficulty, and in some of the worst 
cases there is a strong resemblance to partial paralysis. 
The distinction can be usually made by forcing the ani- 
mal to move about the pen. If there seems to be con- 
siderable pain attending the animal's movements, and if 
after moving about, the parts seem to be under better 
control, the trouble would seem to be rheumatism, and 
the following treatment is recommended: 

The first step is to clean out the pens and beds and 
see that everything is clean and as dry as possible. As 
soon as the bed becomes damp, change the straw. Compel 
the animal to take plenty of exercise when the weather 
will permit. Disinfect the pen twice a week with a solu- 
lution of crude carbolic acid — using two tablespoonfuls to 
each gallon of hot water. Do not feed much corn; give 
more oats, oil meal and grass. Give 30 grains of salicylate 
of soda morning and night in the feed to each 150 
pounds of hog. Apply equal parts of turpentine, am- 
monia and sweet oil to the back and parts affected. 

When the joints are swollen, but neither hot nor ten- 
der, blister with a mixture of cantharides and lard, using 
one part of powdered cantharides, to six of the latter. This 
will frequently relieve the trouble when other means fail. 

Page Eighty-seven 



SAL-VET SWINE BOOK 



Swine Plague 



This disease so closely resembles genuine hog 
cholera, that the one is often mistaken for the other. It 
matters little to the unfortunate owner which disease is 
present in his herd, since the outbreak in either case is al- 
most sure to be accompanied by heavy losses. The 
profits of years may be swept away in a single week. It 
is of the utmost importance to take all possible precau- 
tions to keep the herd free from attacks of both these 
destructive diseases. 

The germs do not live as long in earth, rubbish or 
water, as do cholera germs, and are not always fatal to 
hogs that are kept in a vigorous condition. Animals in 
good health seem able to resist their attacks, whereas in 
the case of genuine cholera, the germs are so virulent in 
their attack, that few animals can combat them. 

The treatment in either case is very much the same. 
At the first signs of either disease, a competent veterinary 
should be called, and the well hogs immediately sep- 
arated some distance from the sick ones. 

Different persons should attend to the two herds, 
as the germs are easily carried in the clothing. The 
carcasses of the dead hogs should be buried deeply and 
covered with slacked lime or burned entirely. The pen 
should be thoroughly sprayed with a strong solution of 
carbolic acid. The serum treatment as prepared under 
the direction of the Department of Agriculture, should 
be administered. 

When given in time, this treatment will prevent the 
disease, and do much to check the spread of contagion. 
After the disease has once gained afoot-hold in the herd, 
there is no remedy known at this time, which may be 

Page Eighty-eight 



DISEASES 



administered, to successfully combat the ravages of the 
disease. 

The widespread use of Sal- Vet" during the more 
recent outbreaks of these diseases, has given farmers and 
stockmen a splendid chance to observe the value of the 
preparation as a preventive. Most remarkable letters have 
come to us from neighborhoods where hogs were dying 
on all sides from swine plague or cholera, and yet hun- 
dreds of users of "Sal-Vet" have escaped without the loss 
of a single animal. 

It has never been claimed that "Sal-Vet" is a cure 
for these diseases, but we have emphasized at all times the 
great importance of keeping the animals in such a 
physical condition, that diseases of this kind are unable to 
gain a foothold. Keep your hogs free from worms; keep 
their digestive organs in proper condition and their sys- 
tems in such a tone that each animal is vigorous 
and strong, then you will have very little cause to 
fear these destructive scourges. The convenient form 
of "Sal-Vet" (a medicated salt) makes it possible for all 
stock owners to use it regularly, as they can place it 
where all farm animals can run to it freely and doctor 
themselves. 

"I have given 'Sal-Vet' a thorough trial with most gratifying 
results. My herd of Pure Bred Berkshires contracted a bad 
cough, and continually got worse until I gave your 'Sal-Vet' to 
them. After two weeks of this treatment not a hog was cough- 
ing and all are as sleek as moles." 

E. Dana Sutcliff, Shickshinny, Pa. 

"Before I got your 'Sal-Vet' my hogs were in bad shape — 
afflicted with a terrible cough and had no appetite. After feed- 
ing 'Sal-Vet' for three weeks, you would not recognize the ani- 
mals as the same bunch. The cough is about gone and they are 
eating nearly double what they did before." 

L. P. Raymond, Malcolm, Iowa. 

Page Eighty-nine 



SAL-VET SWINE BOOK 



Thumps 



Pigs which are over-fed and which do not get 
enough exercise, are frequently afflicted with Thumps. 
The heart becomes affected indirectly. When the 
stomach contains undigested and fermented food, the 
gas arising therefrom, causes a distention of the dia- 
phragm, the pressure of which interferes with the nor- 
mal heart action. The combination of over-feeding and 
lack of exercise, has the further effect of causing an ab- 
normal growth of fat around the heart, which still 
further affects that organ. This complication renders 
the disease more dangerous. 

When the pig is standing, its body is jerked for- 
ward and backward with each breath; the palpitation is 
loud enough to be heard some distance from the animal. 

The trouble is more common among pigs, and is 
frequently fatal, if neglected. 

Keep the affected pigs dry and warm, and keep 
them on a light diet; give less corn, but more milk, flax 
meal, wheat shorts, etc. Let them have plenty, but not 
violent, exercise. Turn them out to follow the cattle, 
so that they will have to rustle for a living. Free access 
to "Sal-Vet" should be allowed the affected pigs. It 
helps to overcome the difficulty, and puts the pigs in a 
condition to better withstand a return of the trouble. 



"One of my shoats was troubled with a bad case of Thumps, 
and was so far gone that he was hardly able to stand. A num- 
ber of my other hogs showed symptoms of the same trouble. 
After feeding 'Sal-Vet' for about two weeks, there were no 
further symptoms of the disease." 

Chas. F. Leonard, 

Rt. 19, Thomasboro, 111 

Page Ninety 



DISEASES 



Worms 



Until the past few years comparatively little attention 
was paid to these destructive parasites which infest nearly 
all farm animals. People did not realize what a struggle 
was going on continually between the growing animal 
and these thieving pests, which steal the food and impov- 
erish the animal's blood. It is said that the animal losses 
from worms amount to millions of dollars annual- 
ly. They not only rob you of your stock profits by 




The Round Worm 

Found in the small intestines of pigs 

keeping animals out of condition and preventing them 
from putting on flesh, but it has been shown over and 
over again, that worm infested hogs are most apt to be 
the victims of hog cholera, swine plague and other de- 
structive diseases, and the least likely to recover when at- 
tacked. 

There are at least ten different kinds of worms that 
infest swine, seven of which are found in the stomach 
and intestines. These are the ones to which particular 
attention should be given, inasmuch as they cause the 
greatest losses, and yet all yield readily to the action of 
"Sal-Vet." Kidney worms, lung worms and trichina, 
owing to their location in the animal's body, cannot be 
treated with any assurance of success, but for lung worms 

Page Ninety-one 



SAL-VET SWINE BOOK 



some recommend the following: Give turpentine in the 
slop at the rate of one teaspoonful for each 80 pounds of 
live hog weight. Repeat once daily for three successive 
days each week, for two or three weeks. 




Intestinal Worm 

(Strong-ylus Dentatus) 

The worms which infest the stomach and intestines 
of hogs and other farm animals, multiply by the millions 
and work havoc with stock profits, unless they are ex- 
pelled and the animals put in condition to get full benefit 
of their food. 

No matter what quality and quantity of feed is given, 
hogs will get worms. Worms will check the growth of 
pigs only a few weeks old. It is not uncommon to find 
pigs ten weeks old, literally loaded with intestinal worms. 

Worms absorb much of the nutriment in the hog's 
rations, irritate the stomach, intestines, etc., cause indi- 
gestion, and often blood poisoning. 

A hog that is infected with worms is in just the 
right condition to fall a victim of cholera and swine 
plague. Keep your hogs in healthy growing condition, 
free from worms, and they will repay you well at market- 
ing time. 

You cannot keep stock profitably by starving or al- 
lowing them to shift for themselves. As elsewhere, so in 

Page Ninety-two 



DISEASES 



stock raising, it holds true, that what costs little to ac- 
quire, brings little at sale. Care to maintain the health 
of hogs, pays big dividends. 

The more a hog eats and digests, the quicker he is 
ready to be converted into pork. 




Kidney Worm 

You want your hogs to have good appetites; but 
they must have good digestion, too. 

"Sal-Vet" is today recognized by many Agricultural 
Colleges, prominent breeders and feeders, as well as by the 
majority of stockmen and farmers, to be the greatest of 
worm destroyers and conditioners. On account of the 
convenient form in which it is supplied (a 
medicated salt, to which stock can run 
freely) it has become exceedingly popular. 
Its action is positive and sure. Worms can- 
not exist where it is fed. Animals relish it. 

It requires no drenching, no dosing, 
no starving, no mixing, This preparation Pin Worms 
is used by hundreds of thousands of farmers in all parts of 
the United States, and consequently millions of dollars 
are being saved to the farmers and stockmen of America. 




Page Ninety-three 



State Agricultural Experiment Stations Endorse 

ft 





From Ohio State University; College of Agriculture. 

"We have used 'Sal-Vet' with excellent satisfaction, and 
while we have not obtained information as to the absolute effect 
on our sheep, they consumed the preparation with results which 
appear to us to corroborate your statement, that it is desirable 
for discouraging the development of worms, and keeping sheep 
in a good condition. 

"I believe that 'Sal-Vet' will repay the user in the results 
which come from its action in his flock." 

C. S. Plumb, B. Sc, Prof, of Animal Husbandry. 



From Oklahoma Experiment Station. 

"Please send us another shipment of 'Sal-Vet.' We en- 
deavor to keep a constant supply of 'Sal-Vet' before our sheep, 
particularly at this time of the year when there is greatest 
danger of lambs and sheep contracting stomach worms and 
other parasitic diseases." W. A. Linklater, 

Animal Husbandman. 



From California College of Agriculture. 

"We received the 'Sal- Vet' some time ago and are feeding 
it to our breeding sheep. It is doing the work in fine shape." 
J. J. Thompson, Dept. Animal Husbandry. 



From North Carolina College of Agriculture. 

"In my live stock work here in North Carolina I have had 
an opportunity to recommend your 'Sal-Vet' to a number of 
stockmen. Having used it at New Hampshire College last year 
and year before, I am in a position to know its great value. 
Our cattle have done well ever since we began using 'Sal-Vet,' 
and I am always glad to recommend an article that is as good 
as the one you are placing on the market. ' ' 

John C. McNutt, Prof. Dept. Animal Husbandry. 

Page Ninety-four 



Additional Experiment Station Endorsements 



From Iowa State College. 

"We have been using 'Sal -Vet' for the past two years; to 
tell the truth, we are somewhat surprised at the good results we 
have secured with it. Our lambs have been quite free from 
serious parasitic trouble, and as the 'Sal-Vet' has been fed faith- 
fully during the period mentioned, we consider it a vermifuge of 
considerable merit. We know that our pastures are infected 
with stomach worms, and feel that 'Sal-Vet' has been respon- 
sible for keeping the losses from this source, down to a mini- 
mum." John M. Eward, Experimentalist, 

Iowa State College. 

From Connecticut Agricultural College. 

"We have used 'Sal -Vet' with good effect £on our sheep. 
Our lambs have never done so well as this spring." 

L. A. Clinton, Director. 



From North Carolina Experiment Station. 

"We find 'Sal-Vet' a very satisfactory worm exterminator, 
and are very much pleased with results. ' ' 

R. S. Curtis, Animal Husbandman. 



From Nashville Agricultural and Normal Institute, 
Madison, Tenn. 

"After making a number of interesting tests on our sheep, 
I am confident that 'Sal-Vet' will destroy worms." 

E. A. Sutherland, President. 



From South-East Alabama Experiment Station, Abbeville, Ala. 

" 'Sal-Vet' has been of great service to us. It has kept our 
hogs and pigs free from worms, and furthermore, has demon- 
strated that it is a splendid tonic." 

J. Buhrmas Espy, Agriculturist. 



From Texas Agricultural Experiment Station. 

'We are using 'Sal-Vet' with satisfactory results." 
C. N. Alvord, 

Professor of Agriculture. 

Page Ninety-five 



CONTENTS 



Preface Page 3 

Successful Hog Raising, by Hon. F. D. Coburn Page 5 

Breeds Pages 17-41 

Berkshires, by Mr. A. J. Lovejoy Page 17 

Poland Chinas Page 23 

Hampshires Page 27 

Durocs, by Mr. Robert Evans Page 29 

Chester Whites Page 35 

TheTamworth Page 36 

The Tamworth Cross Page 37 

Yorkshires Page 38 

Cheshires Page 39 

Victorias Page 40 

Essex Page 41 

Suffolk Page 41 

Selecting the Boar Page 42 

Selecting the Brood Sow Page 45 

Farrowing Page 46 

Caring for the Little Pigs Page 52 

Feeding the Brood Sow and Litter Page 55 

Feeding the Pregnant Sow Page 56 

Feeding the Boar Page 59 

Feeding the Growing Pigs Page 59 

Feeding for Market Page 62 

Winter Feeding Page 65 

Pasture for Hogs Page 66 

The Pen and Yards Page 68 

The Artificial Hog Wallow .Page 71 

The Diseases of the Hog Pages 75-93 

Anthrax — Apoplexy — Hog Cholera — Chorea — 
Diarrhoea —Indigestion — Measles— Partial Par- 
alysis—Rheumatism— Swine Plague — Thumps- 
Worms. 
Endorsement of Leading Agricultural Experiment 
Stations .„, „ Pages 94-95 



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